Chicken Poached in Tea and Coconut Broth
This sounds like a lot of work, doesn’t it? But it isn’t. This chicken poached in tea and coconut broth started off as a disaster but I salvaged it. It was originally supposed to be a tea smoked chicken dish but the smoking bit didn’t go as planned. So I used the tea in the broth that the chicken was poached in. This tea from Ausum is perfect for a broth like this since it is a blend of lemongrass, ginger, spearmint, Darjeeling green tea, and others. It complimented the lemongrass flavoured coconut broth. Ausum sent me some of their blends and as much as I like drinking the tea as it is, particularly in this weather, I figured I’d work some into a recipe like this.
It’s a very simple and light dish. Great for those cold evenings when all you need is a hot bowl of soup and chicken. I added noodles to this one but you can even add rice or eat it without any carbs. It takes less than 30 mins to put this together and just a handful of ingredients.
Chicken breast – 1
Coconut milk – 100 ml or half a cup
Ausum Eastern Zing tea – 3 tsp steeped in boiling water for 5 mins
Chicken stock cube – 1/2 (optional, if you don’t have any)
Coriander leaves and stems – handful
Green chilli – 1 crushed
Ginger* – thumb-sized knob
Lemongrass – 2 chopped*
Green curry paste – 1 tsp (optional)
Turmeric – just a pinch
Crushed peppercorns – 1/2 tsp
Salt to taste
Rub chicken breast with crushed peppercorns and salt.
In a saucepan, bring together the coconut milk, 1 cup of water, tea after being steeped, lemongrass, ginger, curry paste if you’re using, coriander stems, stock cube and a touch of salt and turmeric. Let it begin to warm and then you can slip the chicken breast in.
Cook on medium to low flame for about 20 mins or till the chicken is cooked.
Remove chicken and strain the broth.
Serve the chicken in the broth and a garnish of coriander leaves and chilli. Add noodles or rice if you want.
*Crush the lemongrass and ginger before chopping. It extracts maximum flavour and juice out of them.